Sunday, November 20, 2011

There is something about men who love to cook and who are actually good at it that makes women melt. It's the confidence, the energy and the sensuality they have with respect to food. With this video, I was able to prepare this wonderful and luscious beef tenderloin roast just as he clearly instructed. I just love his charisma when he talks about eating good food. Perhaps I may have a small crush on this fabulous lad. a Ya' think? Who wouldn't?

Enough said. After watching this video, I couldn't resist the temptation of trying out this incredibly easy beef tenderloin roast. Jamie Oliver made it look like anyone can do it in a cinch and blind folded. His tricks and tips made the whole experience so much fun.

The result....SUCCULENCE at its best.

Preparation time : 10 minutes, Cooking time : 10 minutes

Recipe "au pif":

1 1/2 lb beef tenderloin, at room temperature

2 sprigs fresh thyme, finely chopped

3-4 leaves of fresh sage, finely chopped

2 sprigs fresh rosemary, finely chopped

pinch of coarse sea salt, to taste

pinch of fresh ground black pepper, to tate

olive oil

Heat large frying pan on medium high

Lay out the herbs (thyme, sage, rosemary) evenly across a large cutting board, sprinkle the salt and pepper.

Drizzle a little bit of olive oil on the beef tenderloin

Drop the beef tenderloin on the spice mix and roll it so as to cover the entire surface of the meat with the spices.

Cut the tenderloin in half, lengthwise. You should now have two pieces of beef tenderloins. Roll again in remaining spices on the board until your cutting board is clean and free of any of the spices and all sides of the tenderloins are well seasoned.

Carefully lay the seasoned meat in the hot pan to sear all sides, about 2 minutes each. It should sizzle.

Drizzle a little bit of olive oil to the meat if desired.

Lower the heat to medium and let it cook for about 5-7 minutes or until medium or medium rare to achieve a nice juicy roast. Overcooked beef turns out tough and dry.

Remove the tenderloins from the pan and let it rest, covered with aluminium foil, for about 3-5 minutes.

Slice the meat at an angle about 1cm inch thick.

Serve with another drizzle of olive oil, with a side dish of potatoes or rice, and a salad.